Salmon And Scallop Soup

• 4 T butter, divided
• 1 1/2 cups chopped shallots, divided
• 12 oz smoked salmon, chopped
• 1 1/2 c champagne
• 3 cups clam juice, divided
• lg dill sprig
• 1 lg tarragon sprig
• 1 bay leaf
• 2 2/3 whipping cream, divided
• 1 1/2 lb bay scallops
• 2/3 dry vermouth
• 1 t coriander seeds
• 1 t olive oil
• 1 lb salmon cut into 8 pieces
• 8 lg sea scallops
• 4 t black caviar

1. melt 2 T butter, cook 3/4 c shallots
2. add smoked salmon, champagne
3. bring to a boil
4. add 2 cups clam juice, dill, taragon,& bay
5. bring to boil, lower & simmer 10 min.
6. add 2/3 c cream, bring to boil
7. remove from heat and let stand 1 hour
8. discard seasoning
9. puree soup until smooth
10. melt 2 T butter, add 3/4 c shallot, saute
11. add bay scallops, saute 1 minute
12. add vermouth & coriander, bring to boil
13. add 1 cup clam juice & 2 c cream, bring to boil
14. puree until smooth
15. add soups together
16. heat oil, season salmon & scallops
17. cook salmon & scallops
18. divide soup and put one scallop and one salmon
19. top with caviar

t butter, shallots, salmon, champagne, clam juice, dill sprig, tarragon sprig, bay leaf, whipping cream, bay scallops, coriander seeds, olive oil, salmon, scallops, black caviar

Taken from www.epicurious.com/recipes/member/views/salmon-and-scallop-soup-52660871 (may not work)